Mexican Almond Pulp Brownies

These grain-free, paleo-friendly Mexican almond pulp brownies are a delicious way to use up almond pulp and satisfy chocolate cravings at the same time. 

Long-time readers may recall that I already have a recipe for Mexican brownies on my site. However, these are quite different. The brownies I posted last year are paleo, but taste very much like traditional brownies (and if you don’t have almond pulp on hand, you might want to just head over to that post and make those). Today’s brownies, however, are a horse of a different color. While I find them just as delicious as the others, or perhaps more so, their texture differs from a traditional brownie. They’re more like squares of moist, light chocolate cake. They are not crunchy around the edges and chewy in the middle, but instead boast an appealingly tender, cake-like crumb throughout.

And, of course, they have the added benefit of making a dent in the pile of almond pulp that quickly accumulates in the kitchen of any DIY nut milk drinker.

However, I’ve been known to make almond milk just to get the pulp for this recipe.  These brownies are that good! Whether you make these brownies because you have almond pulp or make almond milk because you want these brownies, I know you won’t regret it.

Mexican Almond Pulp Brownies

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

These grain-free, paleo-friendly Mexican almond pulp brownies are a delicious way to use up almond pulp and satisfy chocolate cravings at the same time.

Author: Becky Winkler (adapted from The Bojon Gourmet)

Recipe type: Gluten free, Grain free, Paleo, Dessert, Brownies

Cuisine: Mexican

Serves: 9 large or 16 small brownies

Ingredients

• 4 large eggs, at room temperature
• 1¼ cups raw sugar or coconut sugar
• ¼ teaspoon sea salt
• 1 teaspoon vanilla extract
• ½ cup butter or ghee
• ¾ cup plus 2 tablespoons lightly packed almond pulp (left over from making almond milk)*
• 1 cup Dutch-processed cocoa powder
• 1 teaspoon cinnamon, plus more for serving
• Pinch or two of cayenne pepper (or up to ¼ teaspoon for spicier brownies)

Instructions

1. Preheat the oven to 350°F and line an 8-inch square pan with parchment.
2. Beat the eggs, sugar, and salt in the bowl of a stand mixer fitted with the whisk attachment for 5 minutes on medium-high, until very fluffy. Stir in the vanilla.
3. Meanwhile, melt the butter or ghee in a small saucepan over low heat. Stir in the almond pulp. Continue to heat, stirring often, until the mixture is warmed throughout.
4. Add the warm pulp to the mixer and beat on low speed, and then add the cocoa, cinnamon, and cayenne, beating just until combined. The batter will decrease in volume.
5. Transfer the batter to the prepared pan and smooth the top with a spatula. Bake for 15-20 minutes, until a toothpick comes out with a few small crumbs attached, being careful not to overbake. Cool completely in the pan. Use the parchment to lift the brownies out and slice them into 9 or 16 squares.
6. Dust with cinnamon if desired and enjoy right away, or store covered at room temperature for up to 3 days.

Notes

*Almond pulp can be stored covered in the fridge for up to 3 days after making almond milk if you're not ready to make brownies right away.

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